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Thursday, January 26, 2012

Valentines Day Cupcakes

Aren't those just the cutest cupcakes you have ever seen?! I think so, but I got to eat them so that make them that much cuter. I saw a version of this cupcake on Pinterest and HAD to make them. And therefore, I just must share them with you!

This is the good part revealed...half cake, half brownie equals all delicious with some frosting on top!

It just gets better and better, right! If only the next picture was of you eating it...

Cherry Chocolate Brownie CupcakesServes 24...ishThis recipe was adapted from this one and I think it would be fabulous as is, especially with PB frosting!Ingredients

Directions

Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.

Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.

Spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full (maybe a little less) . Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 to 25 minutes.

Now I am kind of a frosting snob. Some would say I like the wrong type of frosting. I like the super sweet yummy kind of frosting that well I don't know how to describe. Except I could eat it alone..and then be sick. But I would it is that good to me. At first I made a fancy smancy Tom Douglas (famous chef from Seattle) white chocolate buttercream frosting. It took me forever and I hated it, so I went with my good old stand by frosting that I learned about in my Wilton cake class. I personally love this frosting. But I think frosting is a very personal choice. So please feel free to make your own favorite frosting for this cupcake.